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Student Union Executive Chef - Dining Services

Company: Central Washington University
Location: Ellensburg
Posted on: May 15, 2022

Job Description:

Job Summary

Central Washington University (CWU) is recruiting an Executive Chef for the Student Union and Recreation Center (SURC) to join the Dining team in Ellensburg, Washington. We are seeking top-tier culinary leadership who want to help change students' lives. Join the dynamic world of College and University Dining while growing your career. We offer a high quality of life with the opportunity to teach and influence. The CWU Dining Services team offers a range of culinary experiences to the CWU community, from fine dining meals, to fast casual experiences.

Who We Are:

We are a team of individuals committed to changing students' lives. No matter what job, each of us plays a part in supporting and empowering our students to fulfill their dreams. Working in higher education provides career growth and choice. Think of a university campus like a mini city, operating across 380 acres. You'll find diverse academics, libraries, athletics and sporting events, full-service and quick serve dining, conferences and events from small to large, recreation centers, housing for -10,000 students, health services, police, and public safety.

For the seventh time in eight years, CWU is a recipient of the prestigious Higher Education Excellence in Diversity (HEED) Award from INSIGHT Into Diversity magazine. Come join us on our journey to encourage, inspire, and create spaces where all identities thrive on campus. CWU is an EEO/AA/Title IX/Veteran/Disability Employer.

What We Offer:

Our investment in you begins the day you join our team: a healthy and successful future for you is important to us. We offer medical, dental, life and disability insurance, retirement, and optional savings plans, discounts across town, an employee assistance program for individualized counseling, and a wellness incentive program. In addition to promotion and growth opportunities, CWU offers incredible benefits, including 8 credits in tuition waivers each quarter for employees and 50% off for dependents, 26 days of paid time off each year for salaried managers, and retirement matching. Learn more at www.cwu.edu/hr/benefits

Tour our campus in Ellensburg here

The Role:

The CWU Student Union Dining operations is a large, complex, multi-unit venue. The Student Union Dining Executive Chef will provide culinary leadership support to the entire student union culinary program, and dining concepts, while actively assisting in the daily management of the dining operations. The Executive Chef helps to create and lead a culinary program that emphasizes quality, excellence, and customer service through effective leadership of back of the house efforts. The Student Union Executive Chef oversees a team of up to 10 classified staff as well as a team of 100-300 student staff. The Executive Chef participates with the Student Union Dining management team in a collaborative effort to coordinate and synchronize the operations and services to achieve the vision and goals of Dining Services. All employees are expected to support CWU's commitment to diversity and to bring and support inclusion into the university environment.





Job Duties

Operations & Customer Service:
- Continuously monitors the appearance and quality of all food and food display areas
- Continually seeks quality improvement in recipes through testing and execution with the culinary staff and Dining Services management with oversight from the Campus Executive Chef
- Designs and implements cooking techniques and presentation that maximize appearance, taste, and quality
- Responsible for ordering, delivery, and preparation of food to meet planned menu and service needs
- Responsible for assignment, allocation and reporting of all culinary labor (student, bargaining unit, and all other staff). Generate daily labor reports from data in time and attendance system. Makes corrections to exceptions and staff work hours as needed on a daily basis
- Follow proper reporting procedures for unit performance data to include cash sales, labor hours worked and inventory
- Resolves issues that directly affect production and service of forecasted quantities of food by coordinating with service managers and staff as needed
- Actively participates, supervises, trains, and directs staff in proper handling, preparation, and storage of food products
- Establishes and maintains a quality control program for food and beverage preparation and service
- Actively participates in food preparation, in addition to overseeing food preparation and providing feedback and direction to staff
- Responsible for actively controlling food waste and to proactively promote sustainability efforts and goals
- Ensures cleanliness and sanitation of work areas at all campus dining locations
- Supervises, directs, and participates in proper and safe use, cleaning, and maintenance of equipment. Is responsible for providing recommendations for equipment repair and/or replacement
- Supervise the cleaning and sanitization of equipment after production is complete
- Actively leads and/or participates in weekly unit production service staff meetings
- Works with management team in developing new and creative programs designed to meet the diverse culinary preferences of college students
- Actively solicits patrons' suggestions and respond to complaints, questions, and special requests

Training:
- Trains and evaluates staff performance, including civil service, students, and temporary employees
- Coaches, provides feedback, and mentors staff and peers to improve efficient performance
- Plans, conducts, and monitors monthly safety training meetings
- Develops and maintains in-service orientation and training for new employees
- Develops, implements, and provides department-wide training on sanitation, safety, and other food safety procedures
- Assists in interviewing and selecting staff members, and ensures staff are on-boarded properly
- Provides guidance to direct reports on requirements and/or opportunities for learning and professional development
- Identify and correct unsafe conditions, such as poor equipment or work habits that may lead to accidents or injury

Menu Management:
- Under the general direction of the Campus Executive Chef, support the recipe input and validation process for Computrition. This may include drafting recipes following established format and process, answering clarifying questions for Dining Systems team, and performing or facilitating production testing for accuracy
- Ensure unit staff are properly trained on using the Computrition system by referring them to Dining Systems for training, as well as providing ongoing guidance and feedback
- Use the current menu management software to update and to ensure accuracy of recipes, pricing, and nutritional information
- Ensures staff reads and follows standardized recipes. Adjusts weights and measurements of ingredients to match quantity of production

Fiscal Management:
- Participates in monitoring and reviewing reports, including financial statements, production records, staffing schedules and inquiries from the Auxiliary Accounting/Financial team
- Contributes to the monitoring performance of products, services, and programs and works collaboratively with vendors to make adjustments as necessary to meet established sales and service goals
- In conjunction with the Student Union Dining General Manager and Campus Executive Chef, works to ensure that there are appropriate controls on resources, including separation of controls between purchasing, receiving, and counting inventory

Leadership:
- Collaborates with Student Union Dining General Manager, Assistant Manager and Campus Executive Chef to ensure that goals and objectives are implemented
- Maintains the vision, values and priorities of the department and work within the unit for alignment
- Provides support to culinary leadership for all Student Union Dining operations
- Directs staff on unit operation policies and procedures
- Clearly defines performance expectations, ensure accountability, and provides ongoing informal feedback, coaching and mentoring. Conducts formal performance evaluations
- Oversees and directs the work of staff. Serves as mentor, coach and leader and resolves complaints or issues
- Promotes professional development opportunities
- Develops and fosters supportive working relationships, motivation, and engagement
- Collaborates with students and student groups in planning special events in the SURC and their use of the kitchen space
- Communicates information to staff on an ongoing basis to influence staff engagement and to be a part of a larger community
- Recognizes and rewards employees for good performance
- Monitors attendance and adjusts staffing to meet daily production needs
- Directs food production and work assignments for kitchen staff
- Convenes and leads production meetings. Participates in weekly meetings
- Maintains visibility and accessibility with customers, building managers and staff members
- Consults appropriately with Human Recourses to ensure that CWU and bargaining unit policies, guidelines are followed in administering progressive, corrective action principles and union contracts are followed in addressing employee performance problems
- Instructs professional, classified, hourly, and student staff on safe food handling
- Schedules both Civil Service and student employee work hours/shifts; monitor hours worked; approve payable time and absence requests
- Participates as needed in campus special events

- Other duties as assigned





Minimum Qualifications

Over 5 years of progressively responsible experience working in a large commercial/institutional type kitchen setting
Supervisory experience performing such duties as hiring, training, scheduling, evaluating employees and building teams
Experience with menu development, food ordering, understanding, and applying nutritional standards
Must have or be eligible to obtain WA State Food Handler's permit within 30 days of initial hire date
Must be able to obtain SERVSAFE Certification within 6 months of initial hire date
Demonstrated ability and/or experience working with students and/or co-workers from a wide range of abilities, backgrounds, and experiences
OR Any combination of education and experience which clearly demonstrates the ability to perform the essential functions of the job

Preferred Qualifications

Bachelor's or equivalent degree in culinary arts or related field
Previous leadership experience in higher education food service operations
Experience with Microsoft Office Suite software such as Word, Excel, Access and e-mail or similar software
Multi-unit food service operation experience
Demonstrated participation in programs designed to promote inclusion
A record of promoting inclusivity in the work environment

Competencies

Accountability/Dependability: Accepts responsibility for quality of own work; acknowledges and corrects mistakes. Shows up on time, meets standards, deadlines, and work schedules.
Creativity: Ability to use creativity to develop new menus and food items and incorporate them into the various Dining Services concepts.
Judgement: Makes timely, informed decisions. Analyzes options and determines appropriate course of action.
Leadership: Ability to lead and coordinate team efforts of kitchen staff thru direction and interaction. Ability to teach and train student employees in a fast-paced environment.
Teamwork: Promotes cooperation and mutual support to achieve goals. Encourages participation and mutual support.
Adaptability/Flexibility: Responds positively to changing business needs and responsibilities. Adapts approach and methods to achieve results; recovers quickly from setbacks and finds alternatives.
Commitment to Sustainability: In all aspects considers the impact on the environment and health of the community and strives to locally source
Commitment to Diversity: Recognizes the value of diversity and helps create environment that supports and embraces diversity.





Pay, Benefits, & Work Schedule

S alary : $55,000 - $62,113 annually

Schedule/Appoi ntment : Variable, based on business needs



Working Conditions : Work is performed primarily indoors, at times in hot/cold/noisy/wet areas with some exposure to hazardous equipment and products. Working in temperatures from 0 degrees (freezer) to 350+ degrees (around cooking equipment) is common. Work requires walking and/or standing (often in a stationary position) for the majority of each shift. Bending/climbing/carrying/pulling/pushing/lifting associated with loading/unloading of supplies and preparation, plating, and serving of food is required. Occasional overtime is required, and shift work may be required.

Additional physical requirements of the position include pushing utility and hand carts with up to 150 lbs of supplies to various workstations; correctly lifting up to 35 lbs individually from the floor or shelf locations to heights of 48" so products can be poured into smaller containers or put on worktables.

*This position requires working a schedule that varies based on business needs. This entails attending and participating in events that occur seven days a week and outside normal business hours.



Benefits : CWU offers a comprehensive benefits package including medical and dental insurance, retirement and optional savings plans, life and disability insurance, along with vacation and sick leave plans depending on employment classification. For additional information please visit: https://www.cwu.edu/hr/benefits



An employee of CWU may be eligible for the Public Service Loan Forgiveness Program if the employee has student loans. To learn more, visit: https://ofm.wa.gov/state-human-resources/public-service-loan-forgiveness-program.





How To Apply

To apply for this position, you must complete the on-line application and attach:

A detailed cover letter clearly demonstrating how your education and experience: (a) meet the required (and, as applicable, preferred) qualifications, and (b) demonstrate the ability to perform the responsibilities as described by the posting;

Resume including work history, education, training; and


Contact information for three professional references.

Screening Begins: May 10, 2022 and opened until filled

**Priority will be given to applications received by the screening date. Incomplete applications will not be considered.





Contact Information

Name: Monique Gonzalez
Title: Administrative Assistant
Email: Monique.Gonzalez2@cwu.edu
Phone: (509) 963-1591
Website: www.cwu.edu/dining

Please contact Human Resources at hr@cwu.edu or 509-963-1202 if you require technical assistance with the on-line application process.





Conditions of Employment

Per Governor Inslee's Proclamation 21.14.1 , CWU employees are to be fully vaccinated against COVID-19 as of October 2021. You vaccination status will be verified if/when a job offer is made. Information about how to apply for medical and religious accommodations are available here: www.cwu.edu/hr/ . Failure to meet the vaccination policy (or approval of a medical or religious accommodation) will result in revocation of the offer.

Prior to employment, final candidate(s) will be required to sign a Sexual Misconduct disclosure in pursuant to RCW 28B.112.080and submit to a background check. All information obtained through background investigations will be strictly confidential and revealed only to those required to have access.

Keywords: Central Washington University, Yakima , Student Union Executive Chef - Dining Services, Hospitality & Tourism , Ellensburg, Washington

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